Translations:Vietnamese cuisine/51/en

Vietnamese hot chili peppers are added to most foods, especially in central and southern Vietnam.

Coriander and green onion leaves can be found in most Vietnamese dishes.
A basic technique of stir-frying vegetable is frying garlic or shallot with oil before putting the vegetable into the pan.
In northern Vietnam, dishes with fish may be garnished with dill.
In central Vietnam, the mixture of ground lemongrass and chili pepper is frequently used in dishes with beef.
In southern Vietnam, coconut water is used in most stew dishes.
The pair culantro (ngò gai) and rice paddy herb (ngò om or ngổ) is indispensable in all kinds of sour soups in the southern Vietnam.
Spearmint is often used with strongly fishy dishes.
Perilla is usually used with crab dishes.